Curry Traders Beef Vindaloo Curry Gourmet Kit
Hot and Peppery in heat.
This peppery curry is said to be the world’s hottest – Curry Traders has toned theirs down just a little, for your enjoyment.
Gourmet curry kits make it simple for you to cook an authentic and traditional curry at home.
Gluten Free
Serves 6
Coriander, pepper, chilli, salt, cinnamon, mustard seeds, cumin, turmeric, fenugreek, chilli, cloves, cardamom
May contain traces of nuts
Packed in Australia from local and imported ingredients
Ingredients:1 x Vindaloo Curry Traders Kit, 1kg to 1.5kg beef (or lamb shanks), 5 cloves garlic, 1 tblspn ginger, 1 tblspn vegetable oil, 4 small onions, ¼ cup lemon juice, 1 tblspn sugar, 1 tspn salt, 3 potatoes, 2 cups beef stock
How to Make Beef Vindaloo Curry: Roast BAG 1 in a dry saucepan until fragrant. Set aside. Grind contents of BAG 2 and BAG 3 in mortar & pestle. Pour into a bowl and stir in lemon juice and sugar. This is your spice mixture. Set aside. In a large saucepan heat oil over low-medium heat. Add onions cook, stirring occasionally, for 20 minutes. Use a slotted spoon to remove onions. Add onions to spice mixture. Stir in. Set aside. In mortar & pestle, grind garlic & ginger with 3 tspn water. Turn up heat, add beef (or lamb shanks) in batches and cook until browned. Remove browned meat and place in bowl, leaving beef juice in saucepan. In the saucepan pour in garlic, ginger and BAG 4. Stir until light brown. Return beef to saucepan, stir to coat. Add spice mixture, potatoes and BAG 1. Stir in stock and bring to boil. Reduce heat to simmer, cover and cook for 1 hour. Remove lid and cook for a further 30 minutes, stirring occasionally. Add extra pinch of salt, squeeze of lemon juice or sugar to taste.
